5 Easy Vegan Meals to Make on a Weeknight

Save time and money with these five-ingredient, ultra-convenient meals.

Because of work obligations and personal responsibilities, the idea of preparing a fresh, healthy meal on a weeknight can seem daunting. But before you dial for delivery, check out these five-ingredient, veggie-centric entrées for quick, nutritious, and satisfying meals that will serve as the perfect end to your hectic post-work evening.

1. LOADED SWEET POTATOIf you were banished to a deserted island and could only bring one food, this loaded sweet potato would be it.

What You Do:1. Prepare rice, or make cauliflower rice by pulsing florets in a food processor until finely riced. Sauté riced cauliflower over medium-high heat with approximately 1 tablespoon water for 2 to 3 minutes, stirring every 30 seconds to prevent burning.

2. Add garlic and cook for 1 to 2 more minutes. Add salt, and transfer to bowl.

3. Add vegetables to the same sauté pan over medium-high heat. Cook for 4 to 5 minutes, or until tender. Add teriyaki sauce during the last 30 seconds to warm.

4. Top cauliflower rice with vegetables and kimchi.

4. PORTABELLO PIZZASPortabello mushrooms come in handy when you want pizza but have run out of dough.

What You Do:1. Pre-roast mushrooms in oven at 400 degrees for approximately 5 minutes.

2. Caramelize onions by sautéeing with 1 tablespoon water on low-medium heat for 20 minutes, or until golden brown. Stir every few minutes to prevent burning. Add kale to the onions during the final 3 minutes to wilt kale. Salt as desired.

3. Top each mushroom with ¼ cup sauce and half of the sautéed kale and onion. Bake at 400 degrees oven for 10 minutes, or until mushrooms have cooked through.

4. While the mushrooms are baking, steam broccolini in microwave steamer for 3 to 4 minutes, or until tender. Serve alongside pizzas as a side dish.

5. SPAGHETTI SQUASH PASTAYou won’t regret having a second serving of this giant bowl of spaghetti squash.

What You Do:1. Cut squash in half, remove and discard seeds and strings, and place on a baking sheet lined with parchment paper, cut sides down. Bake at 400 degrees for 45 to 60 minutes, or until tender.

2. Sauté mushrooms for 2 to 3 minutes, or until golden. Add kale during the final minute to wilt slightly.

3. Warm sauce in the microwave or stovetop. Take a fork to the squash and rake lengthwise to produce long strands.

4. Transfer strands to bowl, mix in mushrooms and greens, and top with sauce and vegan parmesan.

Tanya Flink is a vegan, foodie, and certified Master Personal Trainer based in Orange County, CA.